Bavarian Sweet Potato Salad with Kraut

With just a few fresh ingredients and a simple dressing, this Bavarian Sweet Potato Salad with Kraut is surprisingly flavorful and a bright, colorful addition to any table. The recipe feeds a crowd as-is, but it can easily be halved or doubled as needed for weeknight dinners, holiday gatherings, BBQs and potlucks.

This post is sponsored by Frank’s Kraut. I received compensation and product related to this post, but all opinions, and a life-long love of good kraut, are my own. Get this kraut-lover’s recipe – and several others – below!

This Bavarian Sweet Potato Salad with Kraut recipe came about rather unexpectedly… We noticed Frank’s Sweet Bavarian Style Kraut in the grocery store one evening, and we had to have it. This was our first experience with the Bavarian Style Kraut, so I grabbed a couple of cans – one to taste test, and one for the potato salad that knew I was going to make with it as soon as I started thinking about the slightly sweet flavor that I was sure the Bavarian Style Kraut would have.

My assumptions were correct. The kraut was just as tangy and flavorful as the original, but sweeter and with a wonderful hint of caraway. If you like German potato salads, this Bavarian Sweet Potato Salad with Kraut is going to knock your socks off!

It’s not as sweet as most German potato salads are. And, we’ve used both white Russets and bright orange sweet potatoes – the combination balances the dish out perfectly. As you might guess, there’s a lot more texture in this salad due to the chopped kraut and shredded carrots. Add the fresh flat leaf parsley and and extra sprinkle of caraway, and you’ve got a winning combination of flavors that are surprisingly flavorful in all the right ways.

And just LOOK at all that gorgeous color! That’s the first thing that get’s peoples’ attention, but the flavor keeps ’em coming back for more.

This Bavarian Sweet Potato Salad with Kraut is absolutely perfect with brats and burgers, as well as pork and poultry, so keep it in mind for your next BBQ! As fresh and colorful as it is, it would be beautiful on any spring holiday table as well. It’s also a show-stopper for potlucks and parties – it’s the first thing people go for, and there are rarely any leftovers.

Everyone is surprised to learn what gives this potato salad it’s unique flavor and everyone who tastes it wants the recipe. (YAY!)

Trust me when I tell you that once you’ve had this potato salad, you’ll be wanting it again soon. So, go ahead and make the full batch and enjoy it as a side with rotisserie chicken for a quick and delicious weeknight meal. Whatever you serve it with – or even if you enjoy it as a light lunch – I just know you’re gonna love it!

Enjoy!

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Bavarian Sweet Potato Salad with Kraut

A surprisingly flavorful and bright, colorful addition to any table, this Sweet Potato Salad recipe feeds a crowd as-is, but it can easily be halved for weeknight dinners, or doubled for holiday gatherings, BBQs and potlucks.

Course Salads, Side Dishes &amp

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12 cups

Author Michele Phillips, BaconFatte.com

Ingredients

For the Potato Salad

• 2½ pounds Russet potatoes scrubbed & cut into ½” chunks
• 2½ pounds sweet potatoes scrubbed & cut into ½” chunks
• 1½ cups onion roughly chopped
• 1, 14 ounce can Frank’s Sweet Bavarian Style Kraut – drained liquid reserved and finely chopped
• ½ cup carrots finely shredded + more for garnish
• ½ cup flat leaf parsley chopped + more for garnish
• ½ teaspoon caraway seeds + more for garnish
• 1 teaspoon salt + more to taste

For the Dressing

• ½ cup mayonnaise
• ¼ cup juice from Frank’s Sweet Bavarian Style Kraut

Instructions

1. Fill a large, covered pot half way with cold water. Scrub potatoes well, chop into ½” chunks, and place chunks in the water. When all potatoes are cut, rinse them a couple of times until water is clearer. Add just enough fresh water to the pot to cover the potatoes and a teaspoon of salt, and boil over a medium-high flame. Set the cover on the pot with a slight tilt so excess steam can escape. Stir potatoes occasionally. Check doneness after 10 minutes of boiling – they may take up to 30 minutes to cook. Potato chunks should be tender, but not mushy or falling apart.
2. Meanwhile, drain the kraut (reserving liquid) and chop it up. Shred the carrots, chop the parsley, and make the dressing.
3. When done, drain potatoes completely and return them to the pot. Add the chopped onions to hot potatoes, and gently stir to combine. The heat from the potatoes will lightly cook the onions, leaving them with a slight crunch.
4. Allow potatoes and onions to cool to room temperature, then add dressing, shredded carrots, chopped parsley, and caraway seeds. Stir gently to combine. Serve immediately or cover and refrigerate until ready to serve. Garnish with additional shredded carrots, parsley, and caraway seeds if desired.

Recipe Notes

*Peeling the potatoes is optional. I like the added texture and color, so I don’t peel them.
*I salt the water that I cook my potatoes in, but I generally don’t add salt to the potato salad. You certainly can if you wish.

Celebrate Flavor, Celebrate with Frank’s

Frank’s Kraut is a 4^th generation family-owned business, and it’s the #1 brand here in the Midwest. They have a lot of pride in their business, and they love showing people great ways to enjoy their product. I’m thrilled beyond words to help inspire others by partnering with Frank’s Kraut to create delicious kraut recipes!

Interested in more kraut recipes? Frank’s has lots of them on their website, and they’re always showing fun and delicious ideas from cooks, restaurants and bloggers on their social media channels. You can find Frank’s on Facebook, Instagram, Twitter, Pinterest, and YouTube.

I’ve thoroughly enjoyed working with Frank’s Kraut to help inspire unique and delicious kraut recipes, and I’m excited to share this latest one with you! Here are a few more of our favorites!

Rustic 3-Meat, Veg and Sauerkraut Cottage Pie

• This is an incredibly hearty dish absolutely brimming with rich flavors and textures. The cottage pie recipe is perfect for dinner parties or a hungry family. It fills a full-size 3-quart casserole dish, or six to eight soup terrines for nice, neat individual servings.

Swiss Sauerkraut Noodle Casserole with Herbs

• The tangy kraut flavor in this sauerkraut noodle casserole is distinctive, but not in the deliciously tart way that we’re used to eating it when it’s piled on top of a brat, for example. The kraut flavor mellows when combined with noodles and ground beef, and it brightens the flavors of all the ingredients to create a wonderfully warm, delicious comfort food dish.

Potato, Corn and Kraut Gratin

• It’s the epitome of comfort food: Creamy butter-mashed potatoes studded with sweet corn and highlighted with the unmistakable umami of kraut. Potato, Corn and Kraut Gratin probably isn’t one of the first things you think of when planning a dinner or party menu, but that could change very quickly once you try it!

Spaghetti Squash and Sauerkraut Casserole

• This Spaghetti Squash and Sauerkraut Casserole has plenty of tangy kraut flavor combined with freshly roasted spaghetti squash, celery, red onions and cherry tomatoes. We even melted a little Gruyere on top for good measure. It’s colorful and light, and makes a hearty, delicious side dish or meatless main.

Creamy Sauerkraut Spread with Bacon, Garlic and Shallots

• Creamy Sauerkraut Spread with Bacon, Garlic & Shallots is a great addition to any well-rounded #snackuterie menu. This is not your typical dip or spread – its tangy, bacon-y, garlic-y goodness makes it completely crave-worthy. Enjoy as a dip with crackers, veggies, meatballs and wings, or spread it on sandwiches, sliders and burgers for a wonderfully flavorful twist

Baked Pumpernickle Reuben Rolls

• These Baked Reuben Rolls combine everything that make a Reuben Sandwich what it is… Just rolled up into a hearty, bite-sized treat! Super soft pumpernickel bread is rolled flat, then layered it with homemade Reuben Sauce, Swiss, Pastrami, and fabulously flavorful Frank’s Kraut. Then it’s all rolled up nice and tight, and baked for just a few minutes until lightly crispy on the outside, and warm and melty on the inside! Don’t forget the dipping sauces… We’ve got a couple recipes for those in the post, too!

I’d love to hear about about any Bacon Fatte recipes that you make!

Leave a note here on the blog in the comments below, or let’s connect on Facebook, Pinterest, Instagram, Twitter, and/or Google+ .

Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

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